Yum! I just whipped this up the other night, and it is easy, relatively healthy, and de-LISH. If you
think you don’t like curry, give this a try – Chris doesn’t
particularly care for Indian dishes, yet he did really like this. Its
not too overpowering, and is very tasty! It’s made in a slow cooker,
so there is very little prep – you just chop a few things up, throw
them in the pot, then eat in about 4 hours!
Easy Chicken Curry
Ingredients:
1 lb Boneless, skinless chicken breast (uncooked), cut into 1" pieces
1 lg Yellow or orange bell pepper, cut into 1" pieces
1 lg Sweet Onion (such as Walla Walla or Vidalia) sliced into 1/4" thick rings
1 14.5 oz can Italian Stewed Tomatoes
1/2 cup pineapple salsa
1/3 cup water
2 Tb cornstarch
2 tsp Curry powder
1/2 tsp ground Cumin
1/4 – 1/2 tsp hot sauce, such as Sriracha
1/2 tsp Garlic powder
Salt & fresh ground pepper to taste
3/4 cup Cashews, divided
Cooked white or basmati rice (to swerve chicken over)
Instructions:
1. Put chicken, peppers, and onions together in the slow cooker; pour tomatoes over top.
2. Mix together remaining ingredients and pour over chicken mixture.
3. Cover and cook on low for 4 hours or until done. Stir only once or twice.
Serve over rice; top each serving with 1-2 Tb cashews. Yield: 6 servings, with about 1 1/2 cups per serving.
Enjoy!
I’m off to my sister’s place in Hillsboro, OR area for the weekend. I’ll be back on Monday sometime, and will blog more then! Take care!
Ooooh that looks good! It’s kind of a challenge to find slow cook recipes with an ethnic twist. Thanks for the recipe!